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Parsnip and Apple Soup Recipe

A delicious soup which is both hearty and refreshing at the same time.

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Parsnip and Apple Soup in a bowl

INGREDIENTS                         

500g parsnips (about two medium ones)
2 medium cooking apples
1 large onion
2 cloves of garlic
1.8 pints / 1 litre vegetable stock (fresh or 2 stock cubes in hot water)
150g natural yogurt
Three tablespoons of vegetable oil
Half a teaspoon of curry paste (or to taste)
Salt and pepper to taste

PREPARATION TIME

: 15 minutes

COOKING TIME

: 40 minutes

DIFFICULTY LEVEL

: Easy

FREEZE

? Yes

SERVINGS

: 4 portions

COOKING EQUIPMENT

: One large pan, a food blender.

COOK'S NOTES FOR PARSNIP AND APPLE SOUP RECIPE

This delicious soup is easily changed to suit your particular taste. As the ingredients below show we added a small amount of curry paste but you can substitute curry powder or maybe Chinese 5 Spice. Another swap that could made is to use cream instead of yoghurt.

Thanks to "djvannick" for this recipe

RECIPE INSTRUCTIONS

STEP 1

The first preparation step is to peel the onion and roughly chop it. Do the same with the garlic but finely chopping it.
 

STEP 2

Add the oil to a large pan on a medium heat. Add the onions and garlic to the pan and saute them until the onion is clear in colour - this should take around eight minutes.
 

STEP 3

While the onion is cooking, peel the parsnips and apples (remove the core) and cut into small pieces.

Add the parsnips and a quarter of a litre of the stock to the pan, bring to the boil and boil for ten minutes.

 

STEP 4

Add the remaining stock, the apples, and the curry paste to the pan, stir well, bring to the boil and simmer for 20 minutes.
 

STEP 5

Puree the soup, you will need to do this in two batches. Stir in the yogurt and taste - add salt and pepper as required.

Heat the soup for a couple a minutes on a low heat, don't allow the soup to boil. Serve immediately.

 Parsnip and apple soup served in a bowl
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Copyright 2006 - 17 David Marks. All rights reserved.